Special shout out to the National Mango Board for sponsoring this post and helping keep this site/me moving/shaking/twisting.
We’re getting closer to Cinco de Mayo, and I don’t know about you, but I’ve been craving a refreshing beverage to celebrate. I enjoyed incorporating mangos into this festive twist on a classic Moscow Mule.
One of the keys to this recipe is making sure you have a ripe mango for the puree. Focus on feel, not color – every variety is a different color when ripe. When you give a ripe mango a gentle squeeze, it will give slightly, indicating soft flesh inside. To ripen at home, store at room temperature (like an avocado), or speed up the process by storing in a brown paper bag at room temperature for two days.
Now let’s get into the fun part – the recipe!
Mango Mule Recipe:
Makes 1
4 oz ginger beer
2 oz fresh mango puree*
1/2 oz lime juice
1 1/2 oz vodka**
In a cocktail shaker, stir together all the ingredients and pour over ice. Garnish with a mango slice and serve.
*To make mango puree, just add the pulp of 1-2 mangos to a blender with a splash of water or lime juice and puree until smooth.
**To make a mocktail version of this recipe, simply remove the vodka and add a splash more ginger beer.
